The Humane Society of the United States and the United Egg Producers applaud the introduction of S. 3239, the Egg Products Inspection Act Amendments of 2012, in the U.S. Senate.The bill was introduced by by Sen.
Ecolab Inc. launched the STEALTH Fly Station at the National Restaurant Association (NRA) Restaurant, Hotel-Motel Show, May 5-8, in Chicago. This proprietary addition to Ecolab’s industry-leading Large Fly Program attracts and eliminates flies before they enter a facility.
CEOs from leading multi-unit restaurant companies will discuss supply chain management hot topics at the National Restaurant Association’s newly formed Supply Chain Management Executive Study Group next month in Chicago.
The U.S. Food and Drug Administration Commissioner Margaret A. Hamburg, M.D. today released the agency’s “Global Engagement Report,” detailing the many activities and strategies FDA is using to transform from a domestic to a global public health agency.
Lawyer, Fred Pritzker, is calling for increased inspections of fish imports in the wake of emerging evidence that a massive U.S. Salmonella Bareilly outbreak may be linked to a single tuna processing facility in India.
King & Prince Seafood has earned the prestigious BRC (British Retail Consortium) Certification under the Global Standard for Food Safety.After an extensive review of the company’s operational systems and procedures, documentation and a comprehensive plant audit, King & Prince Seafood’s facility in Brunswick, Georgia was awarded certification with a grade of “A,” the highest available.
The U.S. Food and Drug Administration announced today that it is taking three steps to protect public health and promote the judicious use of medically important antibiotics in food-producing animals.Antimicrobial resistance occurs when bacteria or other microbes develop the ability to resist the effects of a drug.
The National Restaurant Association is rolling out the next generation of its ServSafe Food Safety manager program this month to meet the evolving needs of the restaurant and foodservice industry.Available now, the new ServSafeManager Book, 6th Edition (formerly ServSafe Essentials) training materials include optimized, recalibrated, and focused content created by the industry, for the industry.
Cintas Corporation recently launched the “Team with the White Truck” marketing campaign, highlighting the numerous products and services that Cintas provides to more than 900,000 businesses throughout North America.
Handy is pleased to announce its new formal DNA testing program for crab meat, soft crabs, oysters, and artisanal fish. "Although we have many internal procedures in place to avoid any species substitutions, we wanted to take this additional step to provide further assurance," states Terry Conway, president.
Last week, the USDA’s Agricultural Marketing Service (AMS) hosted a webinar delineating better business practices in produce. The U.S. Department of Agriculture ensures fair trade practices in the marketing of fresh and frozen produce using PACA, the Perishable Agricultural Commodities Act.
Mark your calendar: Between April and November, about 30 Americans will get seriously sick and approximately 15 will die after eating raw oysters or other shellfish contaminated with deadly Vibrio vulnificus bacteria.
To help restaurants prevent injuries and reduce liability, Cintas Corporation today issued a list of best practices for reducing slip and fall accidents.
Presented in their recent slip and fall prevention webinar, these practices are also recommended to assist foodservice operators as they prepare for upcoming standards expected to be released by the American National Standards Institute (ANSI) in 2012.
Quaker Steak & Lube rolled out a new menu today. The new menu will be appearing in all of the casual-dining concept’s 47 restaurants in 15 states and Canada. Highlights of the new menu include the following Shrimp and Salmon features: Pan Asian Salmon Bowl, Asian Glazed Salmon Salad, Sizzlin’ Shrimp Roasted Corn Quesadilla, and Char Grilled Salmon.
Blue Plate, one of Chicago's most successful and trusted catering and food solutions companies (www.blueplatechicago.com), has been 2 Star Certified by the Green Restaurant Association, and has now become Chicago's first and only green certified caterer.